This is the grand finale of French Fridays with Dorie! This Chicken in a Pot was cooked to perfection in a dough sealed casserole.
Chicken in a Pot with Preserved Lemon and Garlic
Who knew our last recipe from Dorie Greenspan’s Around My French Table would be so exceptional??? Dorie did, I’m sure. This chicken in a pot was moist and succulent, but the vegetables were what stole the show. Cooked under the chicken along with numerous cloves of garlic, pearl onions, herbs and preserved lemons with some white wine and chicken broth, the carrots, celery and potatoes soaked up the exquisite juices. I ate more than my fair share.
Tips for Making this French Chicken in a Pot
- The secret weapon for this French chicken in a pot recipe was a ring of dough which sealed the lid of the Dutch oven to the pan itself. Nary a molecule of flavor could escape as the chicken and vegetables steamed in an aromatic cloud for nearly an hour.
- Feel free to serve this chicken right from the pot—the unveiling revealed a heavenly meal. And the unusual presentation was fodder for fun dinner conversation.
- I had to warn the gang that the ring of dough was just flour and water–not exactly a gourmet treat. Paired with some crusty bread, Bill declared this a winner as he joked, “Dorie doesn’t always blow it.” He still remembers the Moroccan lamb which was too exotic for his pedestrian palate. Seriously, he has loved many of the recipes I’ve cooked from Around My French Table, but he never minced words about those he disliked.
This was a fabulous ending to our French Friday journey. I will truly miss the amazing bloggers who I visited each Friday morning to compare notes with on the week’s recipe. They have all become dear friends. xoxo
- ½ salt-preserved lemon, rinsed well
- ¼ cup sugar
- ⅓ cup olive oil
- 16 small peeled potatoes (white or sweet) or 2 large peeled potatoes, each cut into 8 pieces
- 16 small onions or shallots, peeled and trimmed
- 8 carrots, peeled and quartered
- 4 stalks celery, trimmed and quartered
- 4 heads garlic, cloves separated but not peeled
- Salt and freshly ground pepper
- 3 sprigs fresh thyme
- 3 sprigs Italian parsley
- 2 sprigs rosemary
- 1 chicken, whole or cut up
- 1 cup chicken broth
- ½ cup white wine
- About 1 1/2 cups flour
- Preheat oven to 450º. Remove zest from preserved lemon and cut zest into small squares; save pulp for another use. Bring 1 cup water and the sugar to a boil, drop in zest and cook 1 minute; drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add vegetables and garlic, season with salt and pepper and sauté until brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4 1/2- to 5-quart lidded Dutch oven and stir in herbs and lemon zest.
- Return skillet to heat, add another tablespoon of oil and brown chicken on all sides, seasoning it with salt and pepper as it cooks. Tuck chicken into casserole, surrounding it with vegetables. Mix together the broth, wine and remaining olive oil and pour it over chicken and vegetables.
- Mix flour with enough hot water (about 3/4 cup) to make a malleable dough. On a floured surface, work dough into a sausage; place dough on rim of casserole. Press lid onto dough to seal casserole. Bake 55 minutes. To break seal, work the point of a screwdriver between pot and lid. If chicken is whole, quarter it. Chicken may be served in the pot or arranged with vegetables on a serving platter.